f&b director

Renard International Hospitality Search Consultants

<div>
 
 
 Director of Food &amp; Beverage
 
 
 
 
 
 
 We are currently in search of a strong Food &amp; Beverage Director for a newly opened 5-star luxury resort (Aligned with the standards of The Leading Hotels of the World, Ritz Carlton, Four Seasons, and Mandarin Oriental) that redefines world-class hospitality with state-of-the-art facilities, exquisite design, and an uncompromising commitment to service excellence. With multiple culinary outlets, bars, and bespoke dining experiences, the resort offers an exceptional platform for a visionary Food &amp; Beverage professional.
 
 
 
 
 
 
 Position Overview
 
 
 
 We are seeking an accomplished and passionate Director of Food &amp; Beverage to lead and manage all F&amp;B operations across the resort. The successful candidate will bring international expertise, strategic insight, and operational excellence to ensure exceptional guest experiences and optimal financial performance.
 
 
 This is a pivotal leadership role responsible for overseeing multiple outlets, including signature restaurants, bars, lounges, in-room dining, and banqueting services.
 
 
 Key Responsibilities
 
 
 &bull; Lead, develop, and inspire the F&amp;B team to deliver memorable guest experiences across all dining venues.
 
 
 &bull; Oversee the strategic planning, budgeting, and execution of all F&amp;B operations.
 
 
 &bull; Ensure all outlets meet and exceed luxury brand standards in service, quality, and hygiene.
 
 
 &bull; Collaborate closely with the Executive Chef on menu development, culinary innovation, and cost control.
 
 
 &bull; Drive revenue generation through innovative concepts, promotions, and guest engagement strategies.
 
 
 &bull; Implement and monitor SOPs, staff training, and guest feedback mechanisms to ensure continuous improvement.
 
 
 &bull; Maintain strong supplier relationships and manage procurement processes effectively.
 
 
 &bull; Ensure compliance with local laws and international standards, including HACCP and health &amp; safety regulations.
 
 
 &bull; Support the General Manager in achieving the resort&rsquo;s overall operational and financial goals.
 
 
 
 
 
 
 Required Qualifications:
 
 
 
 
 
 
 &bull; Fluency in Turkish and English (spoken and written).
 
 
 Experience:
 
 
 &bull; Minimum 8&ndash;10 years of progressive F&amp;B leadership experience in luxury hospitality.
 
 
 &bull; Proven track record of managing multiple F&amp;B outlets (e.g., restaurants, bars, banquets, IRD).
 
 
 &bull; Previous experience in an international setting or multinational hotel/resort group is preferred.
 
 
 &bull; Experience with pre-opening or opening of luxury properties is a strong advantage.
 
 
 Skills &amp; Attributes:
 
 
 &bull; Strong leadership, team-building, and interpersonal skills.
 
 
 &bull; Highly organized, detail-oriented, and guest-focused.
 
 
 &bull; Commercial acumen with a solid understanding of F&amp;B financials.
 
 
 &bull; Passion for innovation, food trends, and delivering world-class service.
 
 
 &bull; Culturally sensitive with the ability to work in a diverse environment.
 
 
 
 
 
 
 Package:
 
 Competitive salary and performance-based incentive bonus.
 
 
 
 
 
 Dynamic and supportive working environment. Opportunities for career development within a luxury hospitality group.
 
 
 
 
 
 This is an unique opportunity to lead the F&amp;B vision of a landmark luxury resort. Kindly send your resume to sylvia@renardinternational.com with a cover note and your recent resume. If you believe you meet the requirements.
 
 
 
 
 
 Sylvia Menezes
 
 
 Director of Worldwide Recruitment
 
 
 Renard International
 
 
 Toronto, Canada
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Best,
 
 
 
 
 Sylvia
 
 
 
 
 Sylvia Menezes
 
 
 Director of Worldwide Recruitment
 
 
 
 RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS
 
 
 
 
 
 &ldquo;The Most Trusted Name in the Hospitality Industry&rdquo;
 
 
 
 
 
 Tel:
 
 
 (1) 416 364 8325 Ext: 252
 
 
 or Intl. Mobile: (1) 647 299 2452
 
 
 
 
 Fax: (1) 416-364-4924
 
 
 Skype: sylvia.menezes
 
 
 
 
 Email:
 
 Sylvia@renardinternational.com https://www.linkedin.com/in/sylviamenezes/
 
 
 
 Web sites:
 
 www.renardinternational.com www.renardnewsletter.com www.renardglobalmanagement.com
 
 
 
 ~ Celebrating 55 Years of Excellence 1970 - 2025~
 
 
 
 
 
 WE USE OUR REPUTATION TO HELP BUILD YOURS!
 
 
 
 
 
</div>

Director of Food & Beverage

Five stars hotel

I. Job SummaryThe Director of Food &amp; Beverage functions as the strategic business leader and operational head of the entire Food and Beverage Division. This includes, but is not limited to, restaurants, bars, room service, banquet/catering facilities, and potentially the minibar program. The goal is to maximize profitability, maintain exceptional quality and service standards, and ensure brand alignment across all venues.II. Core ResponsibilitiesA. Financial Performance &amp; Strategy<ul><li>Budgeting &amp; Forecasting: Develop and manage the annual Food and Beverage budget, creating monthly forecasts to accurately predict revenue, expenses, and profitability targets.</li><li>Cost Control: Implement robust cost-control procedures for food, liquor, labor, and operating supplies (china, glass, silver, linen). Actively monitor and manage inventory levels to minimize waste and optimize profit margins.</li><li>Revenue Management: Analyze market trends, competitor pricing, and historical data to set strategic pricing for menus, catering packages, and promotions to maximize sales and revenue.</li><li>CAPEX: Recommend and justify capital expenditure (CAPEX) for F&amp;B equipment, venue renovations, and technology upgrades.</li></ul>B. Operations &amp; Quality Assurance<ul><li>Menu Development: Collaborate closely with the Executive Chef and culinary team to design and execute diverse, appealing, and cost-effective menus for all outlets (including seasonal changes and special events).</li><li>Service Standards: Establish and enforce comprehensive Standard Operating Procedures (SOPs) and service standards across all departments to ensure consistent, exceptional guest experiences aligned with the hotel brand.</li><li>Compliance: Ensure strict compliance with all local and national health, safety, food hygiene, liquor licensing, and occupational safety regulations.</li><li>Technology: Oversee the functionality and strategic use of all F&amp;B related systems, including Point of Sale (POS), inventory management, and reservations software.</li></ul>C. Leadership &amp; Team Development<ul><li>Team Oversight: Lead, manage, and motivate a diverse team of F&amp;B outlet managers, banquet managers, and administrative staff.</li><li>Talent Management: Oversee the recruitment, onboarding, training, and ongoing professional development of all F&amp;B personnel.</li><li>Performance Management: Conduct regular performance reviews, set departmental and individual goals, and hold the leadership team accountable for achieving results.</li><li>Culture: Foster a positive, collaborative, and professional working environment built on strong communication and accountability.</li></ul>D. Guest Experience &amp; Interdepartmental Collaboration<ul><li>Guest Interaction: Maintain a visible presence during peak hours, engaging with guests to solicit feedback, resolve complex complaints immediately, and ensure satisfaction.</li><li>Sales &amp; Events: Work closely with the Sales and Catering teams to coordinate all banquet and group event functions, from menu planning and contract negotiation to flawless execution.</li><li>Cross-Functional Liaison: Collaborate effectively with the General Manager, Executive Committee, and Heads of Departments (Rooms, Sales, Finance) to ensure cohesive hotel operations.</li></ul>III. Required Qualifications and SkillsCategoryQualificationsEducationBachelor&rsquo;s degree in Hospitality Management, Food Service Management, Business Administration, or a related field. An MBA is often preferred.Experience5-10 years of progressive experience in Food and Beverage operations, with at least 3-5 years in a senior leadership role (e.g., Assistant F&amp;B Director or Director) within a high-volume hotel, luxury, or multi-outlet environment.Key Skills* Financial Acumen: Strong understanding of P&amp;L management, forecasting, and cost control.* Leadership: Proven ability to lead large, diverse teams and influence outcomes.* Innovation: Ability to conceptualize and execute new F&amp;B concepts to drive local traffic and revenue.* Communication: Excellent verbal, written, and presentation skills.Job Type: Full-time

Director of Food and Beverage

Alila Jabal Akhdar

<div>Summary<div><div>
<div><div><div><div><div><div><div><div><div>Alila Jabal Akhdar is looking for an energetic, self motivated, experienced, creative, innovative individual, for the position of F&amp;B Manager. The ideal candidate is someone who is currently an experienced Asst. F&amp;B Director/Manager, in medium to large F&amp;B Operation, with a good experience of working in Ultra luxury hotel operations.</div> 
<div></div>
<div></div>
<div><div>General Mission
</div><div><ul><li>To be committed and dedicate time, effort and attention to offering a food and beverage offering, which in quality and presentation reflects the vision and brand personality of the hotel</li>
<li>To supervise and coordinate all business activities in Food &amp; Beverage Service</li>
<li>To consistently monitor F&amp;B cost and recommend pro-active action to enhance the profitability of the Food &amp; Beverage department.</li>
</ul>LEADERSHIP
<div><ul><li>Build teamwork and enhance the team&rsquo;s commitment to their work and the hotel.</li></ul>
<ul><li>Delegate appropriate responsibility to others based on their ability whilst ensuring they are empowered and have the resources.</li></ul>
<ul><li>Achieve a record of success in identifying talent, interviewing and hiring people.(&ldquo;Getting the right person in the right job&rdquo;)</li></ul>
<ul><li>Communicate the vision and brand personality to the team and ensure it is integrated in the department&rsquo;s business practices.</li></ul>
<ul><li>Actively and successfully train people for current assignments and future growth.</li></ul>
<ul><li>Set and communicate high performance standards.</li></ul>
<ul><li>Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.</li></ul>
<ul><li>Ensure all employees under your supervision are scheduled in accordance with business needs.</li></ul>
</div>
 Budgeting and Finance
<div>
<ul><li>Proficient Financial Acumen</li></ul>
<ul><li>Prepare the annual business plan for all F&amp;B outlets.</li></ul>
<ul><li>Monitor the outlets&rsquo; budget and proactively implement corrective action where necessary.</li></ul>
<ul><li>Control cost whilst ensuring guests get value for money.</li></ul>
</div>Communication
<div><ul><li>Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.</li></ul>
<ul><li>Conduct regular brief, concise, well prepared departmental meetings and ensure follow-up.</li></ul>
</div>Other
<div><ul><li>Adjust to changes in job requirements and the hotel&rsquo;s operational strategies to meet business needs.</li></ul>
<ul><li>Maintain and achieve Guest satisfaction scores.</li></ul>
<ul><li>Maintain an efficient and effective administrative system.</li></ul>
<ul><li>Continue professional development by self-directed learning and participation in company sponsored training programs.</li></ul>
<ul><li>Keep abreast of developments affecting your field of expertise.</li></ul>
</div>
Technical Expertise
<div>
<ul><li>Plan and recommend replacement of FF&amp;E and OE in accordance with needs and available budget.</li></ul>
<ul><li>Ensure the correct implementation of all cash-handling procedures in the departments under your supervision.</li></ul>
<ul><li>Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.</li></ul>
<ul><li>Work together with Marketing Communications to achieve high impact exposure of the hotel&rsquo;s F&amp;B facilities in the market.</li></ul></div></div></div></div></div></div></div></div></div></div></div></div></div></div>

F&B MANAGER

Mövenpick

<div>Company Description 
&quot;Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
We are seeking a visionary and goal-oriented Director of Food and Beverage to join our luxury resort in the Movenpick Aswan. As a key member of our team, you will oversee all aspects of our food and beverage operations, ensuring exceptional guest experiences while driving profitability and efficiency.<ul><li>
Develop and implement strategic plans to achieve departmental goals and maximize revenue</li><li>
Oversee the planning and execution of all food and beverage operations across multiple outlets</li><li>
Create and manage budgets, forecasts, and financial reports for the F&amp;B department</li><li>
Ensure each outlet is managed by a highly accountable team, focusing on profitability and service excellence</li><li>
Coordinate the formulation of the Annual Operating Budget, including projected revenues, expenses, and equipment needs</li><li>
Monitor all costs and implement measures to control them effectively</li><li>
Maintain strict adherence to the Department Operational Budget</li><li>
Uphold and enhance service standards across all outlets and banquet operations</li><li>
Handle guest complaints, requests, and inquiries related to food, beverage, and service with utmost professionalism</li><li>
Establish and maintain strong relationships with guests, focusing on exceptional customer service</li><li>
Ensure all Departmental Operations Manuals are prepared, updated, and followed</li><li>
Collaborate with marketing to develop and implement effective F&amp;B promotional strategies</li><li>
Stay current with industry trends and implement innovative F&amp;B concepts to maintain a competitive edge</li></ul> 

Qualifications 
<ul><li>
International experience and luxury hospitality background required.</li><li>
Minimum of five years experience in a food and beverage senior leadership role, preferably in a luxury resort setting</li><li>
Proven track record in managing large operational teams with multiple F&amp;B outlets</li><li>
Strong financial acumen with experience in budgeting, forecasting, and profit optimization</li><li>
Excellent leadership skills with the ability to build and maintain a high-performing team culture</li><li>
Outstanding communication and interpersonal skills, with the ability to interact effectively with guests, staff, and stakeholders</li><li>
Demonstrated success in developing and implementing innovative F&amp;B concepts and service standards</li><li>
Proficiency in food and beverage management software and point-of-sale systems</li><li>
In-depth knowledge of health and safety regulations in the hospitality industry</li><li>
Expertise in menu planning, food cost control, and inventory management</li><li>
Strong problem-solving skills and ability to make decisive actions in a fast-paced environment</li><li>
Fluency in English additional languages are a plus</li><li>
Passion for F&amp;B arts and current food and beverage trends</li><li>
Commitment to sustainability and responsible sourcing practices</li></ul></div>

Red Sea Global Hospitality

<div>
 
 
 Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.
 
 
 
 
 
 
 
 Job Title:
 
 Restaurant General Manager
 
 
 
 Department:
 
 Food &amp; Beverage
 
 
 
 Reports To:
 
 Cluster F&amp;B Director / F&amp;B Manager
 
 
 
 Property:
 
 Adrena
 
 
 
 
 
 
 About Us
 
 
 
 Welcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration&mdash;values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.
 
 
 
 
 
 
 The Role
 
 
 
 The
 
 Restaurant General Manager
 
 (RGM) leads the full operations of a high-volume, upscale casual dining restaurant within a resort / entertainment environment. This role ensures exceptional guest experience, maintains brand standards, drives profitability, and leads a multicultural team through daily operations, training, and performance development.
 
 
 The Restaurant General Manager acts as the primary business owner of the venue, responsible for operational excellence, financial performance, guest satisfaction, compliance, and strategic planning.
 
 
 
 
 
 At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.
 
 
 
 
 
 
 Key Areas of Responsibilities
 
 
 
 Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As the
 
 Restaurant General Manager,
 
 you will need to:
 
 
 
 Guest Experience &amp; Service Excellence
 
 
 <ul>
 <li>
 Ensure consistently exceptional service aligned with resort / entertainment expectations.
 </li>
 <li>
 Maintain high standards of hospitality, greeting VIP guests and handling escalated service recovery.
 </li>
 <li>
 Monitor guest feedback through daily reports, Medallia, comment cards, and resolve issues promptly.
 </li>
 <li>
 Implement guest-journey improvements, upselling programs, and signature service rituals.
 </li>
 <li>
 Ensure ambiance, music levels, lighting, and cleanliness meet brand and luxury standards.
 </li>
 </ul>
 
 
 
 
 
 Operational Leadership
 
 
 <ul>
 <li>
 Oversee daily restaurant operations including FOH and BOH coordination.
 </li>
 <li>
 Conduct daily briefings, reviewing menu updates, special requests, and operational priorities.
 </li>
 <li>
 Ensure full compliance with resort SOPs, Forbes, HACCP standards, and municipality regulations.
 </li>
 <li>
 Maintain stock levels, ordering procedures, and control waste, breakage, and shrinkage.
 </li>
 <li>
 Review and approve floor plans, table allocations, and staff station setup.
 </li>
 <li>
 Check opening &amp; closing procedures, side duties, and shift handovers.
 </li>
 </ul>
 
 
 
 
 
 Financial Management
 
 
 <ul>
 <li>
 Achieve monthly and yearly targets for Revenue, GOP, Food Cost, Beverage Cost, Payroll %, and OPEX.
 </li>
 <li>
 Monitor daily revenue performance, average check, and guest capture rate.
 </li>
 <li>
 Lead cost-control initiatives in collaboration with finance (wastage control, portion compliance).
 </li>
 <li>
 Review and approve weekly schedules within budgeted manning guides.
 </li>
 <li>
 Analyze P&amp;L statements, identify variances, and develop corrective action plans.
 </li>
 <li>
 Optimize menu engineering by working closely with the Executive Chef and Beverage Manager.
 </li>
 </ul>
 
 
 
 
 
 Team Leadership &amp; Human Resources
 
 
 <ul>
 <li>
 Lead recruitment, onboarding, and training of all FOH team members.
 </li>
 <li>
 Develop team skills through structured training: service standards, upselling, product knowledge, grooming.
 </li>
 <li>
 Conduct performance appraisals and create Individual Development Plans (IDPs).
 </li>
 <li>
 Ensure teamwork, motivation, and high morale across multicultural staff.
 </li>
 <li>
 Manage disciplinary actions and promote a positive, respectful work culture.
 </li>
 <li>
 Create succession planning for Supervisors, Assistant Managers, and Captains.
 </li>
 </ul>
 
 
 
 
 
 Sales, Marketing &amp; Promotions
 
 
 <ul>
 <li>
 Support the creation of marketing strategies, promotions, and special events.
 </li>
 <li>
 Collaborate with PR, Marketing, and F&amp;B on launches, activations, collaborations, and campaigns.
 </li>
 <li>
 Identify opportunities to increase revenue through themed nights, beverage promotions, and seasonal menus.
 </li>
 <li>
 Build relationships with regular guests, VIPs, and partners.
 </li>
 </ul>
 
 
 
 
 
 Quality &amp; Brand Standards
 
 
 <ul>
 <li>
 Maintain full compliance with brand guidelines for service, plating, uniforms, and guest journey.
 </li>
 <li>
 Conduct weekly self-audit inspections using SOP checklists and inspection tools.
 </li>
 <li>
 Ensure hygiene and food safety standards exceed regulatory requirements.
 </li>
 <li>
 Conduct OS&amp;E inventories monthly and maintain equipment in excellent condition.
 </li>
 </ul>
 
 
 
 
 
 Administration &amp; Reporting
 
 
 <ul>
 <li>
 Prepare weekly and monthly operational reports (revenue, staffing, issues, action plans).
 </li>
 <li>
 Ensure accurate submission of timesheets, duty rosters, attendance, leave planning.
 </li>
 <li>
 Review daily Micros/POS reports to monitor transactions, voids, discounts, and comps.
 </li>
 <li>
 Maintain updated SOPs, training records, and compliance documentation.
 </li>
 </ul>
 
 
 
 
 
 Qualifications &amp; Experience
 
 
 <ul>
 <li>
 Diploma or degree in Hospitality Management or related field.
 </li>
 <li>
 Minimum 5&ndash;7 years in F&amp;B operations with 3+ years in a leadership role.
 </li>
 <li>
 Experience in upscale casual dining, preferably within luxury / high end hotels, lifestyle brands, or resort environments.
 </li>
 <li>
 Strong understanding of international cuisine, beverage programs, and guest-experience design.
 </li>
 </ul>
 
 
 
 
 
 Skills
 
 
 <ul>
 <li>
 Strong leadership, communication, and interpersonal skills.
 </li>
 <li>
 Excellent knowledge of service standards, HACCP, and luxury hospitality protocols.
 </li>
 <li>
 Financial acumen: P&amp;L analysis, budgeting, forecasting.
 </li>
 <li>
 Ability to manage high-volume operations under pressure.
 </li>
 <li>
 Proficiency in POS systems (MICROS/Oracle), MS Office, and digital reporting tools.
 </li>
 </ul>
 
 
 
 
 
 Personal Attributes
 
 
 <ul>
 <li>
 Professional, confident, and polished appearance.
 </li>
 <li>
 Strong guest-service mindset with a hands-on management approach.
 </li>
 <li>
 Problem-solver with the ability to make quick, informed decisions.
 </li>
 <li>
 High adaptability, flexibility, and emotional intelligence.
 </li>
 <li>
 Natural trainer and mentor with strong coaching ability.
 </li>
 <li>
 Passion for hospitality, creativity, and continuous improvement.
 </li>
 </ul>
 
 
 
 
 
 Kep Performance Indicators
 
 
 <ul>
 <li>
 Guest satisfaction score (e.g., Medallia).
 </li>
 <li>
 Revenue growth, average check, and table turnover.
 </li>
 <li>
 Food and beverage cost consistency.
 </li>
 <li>
 Payroll percentage and efficiency of scheduling.
 </li>
 <li>
 Hygiene audit score and compliance results.
 </li>
 <li>
 Staff turnover and training completion.
 </li>
 <li>
 Mystery shopper and brand-audit scores.
 </li>
 </ul>
 
 
 
 
 
 In Return, What We Offer
 
 
 <ul>
 <li>
 Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move.
 </li>
 <li>
 Competitive compensation package.
 </li>
 <li>
 Access to exclusive perks and benefits within Red Sea Global Hospitality.
 </li>
 <li>
 Health Insurance coverage whilst in service.
 </li>
 <li>
 A supportive and inclusive work environment that values diversity and collaboration.
 </li>
 <li>
 Employee Recognition Programs.
 </li>
 <li>
 Daily meals on duty and uniform dry-cleaning services.
 </li>
 <li>
 Year-round events of social, wellness programs, charity drives, and sports activities.
 </li>
 </ul>
 
 
 
 
 
 Accessibility and Adjustments
 
 
 
 We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we&rsquo;ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us.
 
 
 
 
 
 
 Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.
 
 
 
 
</div>

Restaurant General Manager

Millennium Lakeview Hotel

<div>As a Director of Food &amp; Beverage, you are entrusted with the strategic oversight and operational management of both front and back-of-house food and beverage operations. Your role is pivotal in ensuring customer satisfaction and delivering high-quality service, all while surpassing financial objectives. This includes effective management of profit and quality across various food and beverage outlets, encompassing restaurants, catering, and banquet operations. Key responsibilities include:
Key Job Responsibilities:<ul>
<li>
Develop and implement strategies to enhance overall guest experience and satisfaction.</li>
<li>Collaborate with culinary and kitchen team to create innovative and appealing menus.</li>
<li>Coordinate and execute special events, banquets, and catering functions.</li>
<li>Oversee inventory management, ensuring proper stock levels and minimizing waste.</li>
<li>Establish and maintain strong relationships with vendors and suppliers for quality sourcing.</li>
<li>Conduct regular market analysis to identify trends, competition, and opportunities for improvement.</li>
<li>Enforce health and safety regulations, including food safety and sanitation standards.</li>
<li>Implement cost control measures and monitor expenses to optimize departmental profitability.</li>
<li>Drive continuous improvement initiatives in service standards and operational efficiency.</li>
<li>Lead and participate in regular colleagues&rsquo; meetings to ensure effective communication and team cohesion.</li>
<li>Foster a positive and inclusive work environment, promoting high morale and engagement.</li>
<li>Coach, train, and manage the F&amp;B colleagues.</li>
<li>Maintain high standards of food &amp; beverage quality and guest service.</li>
<li>Achieve budgeted revenues and expenses while maximizing profitability in the food &amp; beverage department.</li>
<li>Contribute to the profitability and guest satisfaction perception of other hotel departments.</li>
<li>Enhance guest satisfaction by improving the product through colleague development, job engineering, and quality image.</li>
<li>Ensure compliance with business operations and legal regulations.</li>
<li>Market the food &amp; beverage outlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to meet/exceed sales and financial goals.</li>
<li>Implement and manage all company programs to ensure compliance with standard operating procedures (SOPs).</li>
<li>Uphold environmental, health, and safety standards in alignment with organizational policies.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Premier Services and Recruitment

<div>
 
 Business Development Director Experience in Restaurants industry from 10-12 years
 
 
 Position Overview
 
 
 
 
 
 The F&amp;B Business Development Director is responsible for driving growth across all food &amp; beverage business units by developing new revenue channels, expanding market presence, building strategic partnerships, and optimizing commercial performance. This role leads the sales, marketing, and business development functions to ensure continuous expansion, strong brand positioning, and sustainable profitability.
 
 
 
 
 
 Key Responsibilities
 
 
 
 
 
 1. Strategic Planning &amp; Growth
 
 
 
 
 
 &bull; Develop and execute long-term business development strategies to
 
 
 
 
 
 grow F&amp;B revenue.
 
 
 
 
 
 &bull; Identify new market opportunities, concepts, and business models
 
 
 
 
 
 (new outlets, delivery channels, catering, franchises, retail products,
 
 
 
 
 
 etc.).
 
 
 
 
 
 &bull; Lead feasibility studies, market analysis, and competitive
 
 
 
 
 
 benchmarking.
 
 
 
 
 
 &bull; Drive innovation across menus, concepts, and F&amp;B offerings.
 
 
 
 
 
 2. Revenue Generation &amp; Sales Leadership
 
 
 
 
 
 &bull; Oversee sales teams to achieve monthly and annual revenue targets.
 
 
 
 
 
 &bull; Develop corporate partnerships, catering agreements, events, and B2B
 
 
 
 
 
 contracts.
 
 
 
 
 
 &bull; Expand business networks with corporate clients, hotels, real estate
 
 
 
 
 
 developers, and suppliers.
 
 
 
 
 
 &bull; Negotiate high-value deals, commercial terms, and long-term
 
 
 
 
 
 agreements.
 
 
 
 
 
 3. Brand &amp; Market Development
 
 
 
 
 
 &bull; Lead brand growth strategies across all outlets and concepts.
 
 
 
 
 
 &bull; Support marketing in planning promotions, campaigns, and brand
 
 
 
 
 
 awareness initiatives
 
 
 Oversee public relations, influencer collaborations, and media
 
 
 
 
 
 positioning for F&amp;B brands.
 
 
 
 
 
 &bull; Monitor customer insights and market trends to guide strategic
 
 
 
 
 
 decisions.
 
 
 
 
 
 4. New Projects &amp; Concept Development
 
 
 
 
 
 &bull; Evaluate opportunities for new locations, menu concepts, and revenue
 
 
 
 
 
 streams.
 
 
 
 
 
 &bull; Lead project planning with operations, finance, and HR for new
 
 
 
 
 
 openings.
 
 
 
 
 
 &bull; Manage timelines, budgets, and investor or partner communication.
 
 
 
 
 
 &bull; Ensure each new project aligns with brand standards and commercial
 
 
 
 
 
 objectives.
 
 
 
 
 
 5. Stakeholder &amp; Partner Management
 
 
 
 
 
 &bull; Build strong relationships with investors, landlords, suppliers, and
 
 
 
 
 
 strategic partners.
 
 
 
 
 
 &bull; Collaborate with internal departments (Operations, Finance, HR,
 
 
 
 
 
 Marketing, Purchasing).
 
 
 
 
 
 &bull; Represent the F&amp;B division in high-level negotiations and business
 
 
 
 
 
 meetings.
 
 
 
 
 
 6. Financial Oversight
 
 
 
 
 
 &bull; Work closely with finance on budgets, P&amp;L reviews, pricing strategies,
 
 
 
 
 
 and forecasting.
 
 
 
 
 
 &bull; Optimize cost structures, supplier contracts, and operational
 
 
 
 
 
 efficiencies.
 
 
 
 
 
 &bull; Identify underperforming outlets and implement improvement plans.
 
 
 
 
 
 Required Skills &amp; Qualifications
 
 
 
 
 
 &bull; Bachelor&rsquo;s or Master&rsquo;s degree in Business, Hospitality Management, or
 
 
 
 
 
 related fields.
 
 
 
 
 
 &bull; Minimum 8&ndash;12 years of experience in F&amp;B, hospitality, or business
 
 
 
 
 
 development roles.
 
 
 
 
 
 &bull; Proven track record in revenue growth, brand expansion, and opening
 
 
 
 
 
 new concepts.
 
 
 
 
 
 &bull; Strong leadership and team management abilities.
 
 
 Excellent negotiation, communication, and strategic thinking skills. &bull; Deep understanding of F&amp;B operations, sales cycles, and consumer
 
 
 
 
 
 behavior.
 
 
 
 
 
 &bull; Strong financial acumen and ability to interpret P&amp;L statements.
 
 
 
 
 
 Competencies
 
 
 
 
 
 &bull; Strategic visionary
 
 
 
 
 
 &bull; Strong business &amp; commercial mindset
 
 
 
 
 
 &bull; Leadership &amp; team development
 
 
 
 
 
 &bull; Relationship-building &amp; networking
 
 
 
 
 
 &bull; Innovation &amp; concept creation
 
 
 
 
 
 &bull; Data-driven decision making
 
 
 
 
 
 &bull; High adaptability &amp; problem-solving ability
 
 
 
 
 
 KPIs
 
 
 
 
 
 &bull; Overall revenue growth
 
 
 
 
 
 &bull; Number of new concepts/outlets launched
 
 
 
 
 
 &bull; Number of key partnerships secured
 
 
 
 
 
 &bull; Profit margin improvement &amp; cost optimization
 
 
 
 
 
 &bull; Sales team performance and client acquisition
 
 
 
 
 
 &bull; Market expansion and brand awareness
 
</div>

Business Development Director Experience in Restaurants industry

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